Abstract
Brown rice germination increases γ-aminobutyric acid (GABA) levels and enhances its antioxidant activity. In this study, Kaohsiung 145 brown rice was used as the raw material, and soaked in various solutions for 6 h before being processed with either high-pressure processing (HPP) or ultrasonic treatment to increase the GABA content. The GABA and antioxidant components of brown rice were analyzed after 42 h of germination and subsequent air-drying to obtain a moisture content of 14%. The results showed that non-germinated brown rice had GABA at 7.10 mg/100 g and treatment with various soaking solutions (0.1% CaCl2, 0.1% Glu, 0.2% CaCl2, and 0.2% Glu) increased GABA contents. Specifically, 0.1% CaCl2 and 0.1% Glu exhibited higher GABA content, at 42.51 and 44.64 mg/100 g. Furthermore, the GABA content increased synergistically when combined with HPP (100 MPa, 10 min) and ultrasonic (20 min) treatments after soaking. The results showed that the GABA contents in germinated rice were the greatest after ultrasonic treatment, followed by HPP treatment, and the least with only soaking treatment. The treatments with 0.1% CaCl2 and 0.2% Glu combined with ultrasonic processing for 20 min resulted in the highest GABA content at 102.38 and 110.88 mg/100 g, respectively. Finally, 0.1% CaCl2 with ultrasonic treatment for 20 min was chosen, as it demonstrated a considerable improvement in total polyphenols content and DPPH scavenging abilities, as seen by improved scores in subsequent taste evaluations.
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Claims 7
Claim · model-written summary
Non-germinated brown rice contained 7.10 mg/100 g GABA.
Verbatim
e0“non-germinated brown rice had GABA at 7.10 mg/100 g”
Claim · model-written summary
The 0.1% CaCl2 soaking treatment increased GABA content to 42.51 mg/100 g.
Not reportedComparator
Verbatim
e0“0.1% CaCl2 and 0.1% Glu exhibited higher GABA content, at 42.51 and 44.64 mg/100 g”
t0“Brown Rice”
Claim · model-written summary
The 0.1% Glu soaking treatment increased GABA content to 44.64 mg/100 g.
Not reportedComparator
Verbatim
e0“0.1% CaCl2 and 0.1% Glu exhibited higher GABA content, at 42.51 and 44.64 mg/100 g”
t0“Brown Rice”
Claim · model-written summary
Ultrasonic treatment produced the greatest GABA content, followed by HPP and soaking alone.
- Taxon
- rice
Oryza sativae0 - Treatment
- ultrasonic treatmente0
- Outcome
- GABA contentse0
- Direction
- greateste0
- Comparator
- HPP treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GABA contents in germinated rice were the greatest after ultrasonic treatment, followed by HPP treatment, and the least with only soaking treatment”
Claim · model-written summary
CaCl2 soaking plus ultrasound produced 102.38 mg/100 g GABA.
Not reportedComparator
Verbatim
e0“0.1% CaCl2 and 0.2% Glu combined with ultrasonic processing for 20 min resulted in the highest GABA content at 102.38 and 110.88 mg/100 g, respectively”
t0“Brown Rice”
Claim · model-written summary
Glu soaking plus ultrasound produced 110.88 mg/100 g GABA.
Not reportedComparator
Verbatim
e0“0.1% CaCl2 and 0.2% Glu combined with ultrasonic processing for 20 min resulted in the highest GABA content at 102.38 and 110.88 mg/100 g, respectively”
t0“Brown Rice”
Claim · model-written summary
The selected CaCl2 and ultrasound treatment improved polyphenols, DPPH scavenging and taste scores.
- Taxon
- Brown Ricet0
- Treatment
- 0.1% CaCl2 with ultrasonic treatment for 20 mine0
- Outcome
- total polyphenols content and DPPH scavenging abilitiese0
- Direction
- improvemente0
Not reportedComparator
Verbatim
e0“0.1% CaCl2 with ultrasonic treatment for 20 min was chosen, as it demonstrated a considerable improvement in total polyphenols content and DPPH scavenging abilities, as seen by improved scores in subsequent taste evaluations”
t0“Brown Rice”
The same questions in other papers
physical treatment · molecular: metabolites · Oryza sativa (rice)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.